SKILLET CHICKEN POT PIE CASSEROLE

Skillet Chicken Pot Pie: A Comfort Food Classic, Simplified

Calling all chicken pot pie lovers! This Skillet Chicken Pot Pie recipe offers a delightful twist on the classic comfort food. It delivers all the creamy goodness, fresh vegetables, and a flaky crust you crave, but in a convenient and time-saving skillet format.

Why You'll Love This Recipe:

Effortless Comfort: This recipe captures the essence of chicken pot pie in a single skillet. It's perfect for busy weeknights when you don't have time to fuss with multiple pans and long cooking times.
Creamy Dream: The savory sauce is bursting with flavor, thanks to the rich combination of chicken broth, butter, and heavy cream.
Flaky Perfection: The homemade dough is surprisingly easy to make and bakes up beautifully, creating a golden and flaky crust.

Ingredients:

For the Flaky Pie Crust:

2 1/3 cups all-purpose flour (plus additional for dusting)
¾ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch pieces and frozen for 10 minutes
2 tablespoons sour cream
4 – 6 tablespoons ice water

For the Savory Chicken and Vegetables:

1 teaspoon vegetable oil
1 whole chicken (about 4 ½ pounds), cut into 4 pieces (breast pieces, leg quarters, wings discarded) and trimmed of excess fat
1 cup frozen pearl onions, thawed, drained, and patted dry
1 medium onion, diced (about 1 cup)
4 medium carrots, cut into ½-inch pieces (about 1 ½ cups)
3 medium celery ribs, cut into ½-inch pieces (about 1 cup)
Salt and freshly ground black pepper to taste

For the Creamy Sauce:

4 ¼ cups low-sodium chicken broth
4 tablespoons unsalted butter
½ cup all-purpose flour
¾ cup heavy cream
¾ cup frozen peas, unthawed
2 teaspoons fresh lemon juice
1 teaspoon minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves

Instructions:

Making the Flaky Dough: In a food processor, combine the flour and salt. Pulse a few times to combine. Then, add the cold, frozen butter pieces and pulse until the mixture resembles coarse crumbs.
Adding the Wet Ingredients: In a separate bowl, whisk together the sour cream and 4 tablespoons of ice water. Add half of this mixture to the flour mixture and pulse a few times. Repeat with the remaining sour cream mixture, pulsing just until the dough comes together. You may need to add an additional 1-2 tablespoons of ice water if the dough is too dry and crumbly.
Shaping the Dough: Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
Roasting the Chicken and Vegetables: Preheat your oven to 450°F (230°C). In a large oven-safe skillet, heat the oil over medium-high heat. Once hot, sear the chicken pieces on both sides until golden brown. Transfer the browned chicken to a plate.
Vegetable Medley: Reduce the heat to medium and add the pearl onions to the skillet. Cook them for a few minutes, stirring occasionally, until browned. Then, add the diced onion, carrots, and celery to the skillet and cook for another 2-3 minutes, allowing the vegetables to soften slightly. Season with salt and pepper to taste.
Transferring and Roasting: Return the browned chicken pieces to the skillet, placing them on top of the vegetables. Transfer the entire skillet to the preheated oven and roast for 18-25 minutes, or until the chicken reaches an internal temperature of 160°F (71°C) in the breast and 175°F (79°C) in the thigh and drumstick.
Letting the Chicken Rest: Once cooked through, remove the skillet from the oven and transfer the chicken to a platter. Let the chicken rest for 10 minutes while you prepare the sauce.
Rolling Out the Dough: While the chicken rests, take the chilled dough out of the refrigerator and let it sit at room temperature for 15 minutes. This makes the dough more pliable and easier to roll out. On a lightly floured surface, roll out the dough to a rough 12-inch circle. The dough doesn't need to be perfect, just large enough to cover the skillet.
Assembling the Pot Pie: Carefully drape the rolled-out dough over the skillet with the chicken and vegetables. Tuck the edges of the dough in around the rim of the skillet, or crimp the edges decoratively if desired. Cut a few vents in the top of the dough to allow steam to escape during baking.
Baking to Golden Perfection: Place the skillet back in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and flaky. The filling should be bubbling around the edges.
Making the Creamy Sauce: While the pot pie bakes, prepare the sauce. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly.
Flavorful Finish: Stir in the heavy cream, frozen peas, lemon juice, parsley, and thyme leaves. Season the sauce with salt and pepper to taste. Let the sauce simmer for an additional minute or two, until heated through.
Bringing it All Together: Once the pot pie is golden brown and the sauce is heated through, carefully remove the skillet from the oven. Ladle the creamy sauce over the top of the pot pie filling.
Serving and Enjoying: Let the Skillet Chicken Pot Pie cool slightly before serving. This allows the filling to set and prevents burning mouths! Serve warm with a side salad or your favorite vegetables for a complete and satisfying meal.

Tips for Extra Skillet Pot Pie Magic:

Leftovers Love: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Chicken Shortcut: If you're short on time, you can use pre-cooked rotisserie chicken in this recipe. Simply shred the chicken and add it to the skillet with the vegetables in step 5.
Veggie Variations: Feel free to add your favorite vegetables to this recipe. Some great options include chopped broccoli, green beans, or corn.

COOKING DADA

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